How to prepare:
Season chicken with salt and pepper on both sides. Place flour in a shallow dish. Add chicken and turn to coat. Measure out 4 tsp of the flour to a small bowl and whisk with ¼ cup port (or cranberry juice cocktail) until smooth. (Discard the remaining flour).
Heat 1 tbsp oil in a large non-stick skillet over medium heat. Add the chicken and cook until browned on the outside and no longer pink in the middle (about 4 minutes per side). Transfer to a plate.
Add the remaining tsp oil and garlic to the pan; cook, stirring, until fragrant (about 30 seconds).
Add the flour-port mixture, the remaining ½ cup port (or juice), broth, dried cherries (or cranberries), olive paste, vinegar, brown sugar and oregano.
Bring to the boil, stirring. Reduce heat to a simmer and cook, stirring occasionally, until the sauce has thickened (4 – 6 minutes).
Return the chicken to the pan along with any accumulated juices. Turn to coat with sauce and cook until heated through (about 2 minutes). Serve the chicken with the sauce.